Miele Diggs
Glendale
Summary
Dynamic Operations and Culinary Manager with over 10 years of experience leading high-volume food service operations in corporate dining, restaurants, and healthcare. Proven ability to manage kitchen operations, catering services, inventory, budgeting, and cost control while consistently achieving exceptional food quality and customer satisfaction. Skilled in supervising and developing a team, promoting a culture of accountability, collaboration, and continuous improvement through effective coaching and mentorship. ServSafe Manager Certified with an Associate Degree in Culinary Arts, recognized for leveraging strategic business acumen alongside culinary expertise to enhance financial performance and drive organizational success.
Overview
7
7
years of professional experience
1
1
Certification
Work History
General Manager
M Culinary Concepts
Phoenix, AZ
04.2022 - Current
- Managed multiple functions within corporate café catering and daycare food service, focusing on staff performance and adherence to safety and service standards.
- Lead, train, and schedule kitchen and service staff; foster accountability, engagement, and consistent performance
- Conducted detailed cost assessments to create menus and pricing strategies that support long-term profitability and financial growth.
- Managed budget oversight, inventory purchasing, and vendor relationships to ensure cost control and product quality.
- Developed custom Excel solutions to enhance efficiency and accuracy in costing, pricing, inventory, and budgeting processes.
- Coordinated with clients to design and implement catering events, focusing on delivering memorable experiences that encourage ongoing partnerships.
- Maintain strict compliance with food safety, sanitation, and workplace safety regulations
- Act as primary point of contact for both internal leadership and external customers
Line Cook
Terraces of Phoenix
Phoenix, AZ
09.2021 - 01.2022
- Executed lunch and dinner service preparations for 60–100+ guests daily.
- Responded swiftly to menu changes and dietary restrictions, ensuring seamless service delivery.
- Oversaw grill and sauté stations, maintaining high standards of speed and consistency in food preparation.
- Enhanced operational efficiency by supporting team workflow during high-demand service times.
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
Line Cook / Acting Kitchen Lead
Century Inn
Scenery Hill, PA
08.2019 - 08.2021
- Oversaw execution of lunch, dinner, and event services, including weddings and private gatherings.
- Executed daily management of grill and flat-top stations, maintaining high standards of food safety and presentation.
- Managed daily kitchen functions in the absence of the head chef to maintain operational efficiency.
- Implemented rigorous sanitation measures to uphold food quality standards and ensure consistent service delivery.
Education
Associate Degree - Culinary Arts (Food Safety Focus)
Le Cordon Bleu College of Culinary Arts
Sacramento, CAHigh School Diploma - undefined
Brownsville Area High School
Brownsville, PASkills
- Operations management
- Financial oversight and budgeting
- Labor Optimization & Scheduling
- Inventory & Vendor Management
- Strategic menu pricing
- Process Improvement & Systems Design
- Event catering coordination
- Food Safety & Compliance
- Training & Cross-Training Programs
- Microsoft Excel & Data Analysis
- Customer service optimization
- POS Systems
Certification
- ServSafe Manager Certification (Valid through March 2026)
- Food Handler Certification
Timeline
General Manager
M Culinary Concepts
04.2022 - Current
Line Cook
Terraces of Phoenix
09.2021 - 01.2022
Line Cook / Acting Kitchen Lead
Century Inn
08.2019 - 08.2021
High School Diploma - undefined
Brownsville Area High School
Associate Degree - Culinary Arts (Food Safety Focus)
Le Cordon Bleu College of Culinary Arts